KR101912785B1 - Method for manufacturing of semi-dried snack using meat by―product and semi―dried snack prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing a semi-dry snack using a poultry embryo, and a semi-dry snack with a poultry meat prepared thereby, the method comprising the steps of: (A) (B) softening the washed friable viscera with proteolytic enzymes; (C) injecting a saline solution into an intestinal tract softened by an injector; (D) heating the intestinal flora into which the saline solution is injected for 5 to 20 minutes; And (E) drying the heated poultry stomach. Thus, the added value can be increased by using the poultry interior that has been used only for roasting as a snack, and is stable to microorganisms, is not rapidly deteriorated, and has excellent sensory properties .

Description

TECHNICAL FIELD The present invention relates to a semi-dry snack using a poultry meat product and a semi-dry snack prepared by the method,

The present invention relates to a method for producing a semi-dry snack using a poultry meat and a semi-dry snack having a poultry built therein.

Based on the increase of the domestic market due to diversification and upgrading of dietary life, the production infrastructure has been developed in the meat processing industry, but the actual meat processing industry has not been activated. According to the development of health-oriented food culture, consumer trend of food consumption is changing to prefer natural style and consumers' preference for livestock products is also changing so much that they want diverse and high quality products.

Domestic meat consumption has steadily increased, and the annual meat consumption per capita is about 43 kg, and the total import volume is also steadily increasing. The proportion of pork, beef, and broiler meat is absolute, with pork accounting for the highest percentage. However, the preferred portion of the pork is only 30% of the total weight of the carcass, such as bamboo pellets and the neck, and the remaining low fat / non-favored portions of the battery and the fuji occupy a high percentage, but the utilization rate is low.

As the supply of domestic food in the food industry increases, import volume also increases, resulting in a sharp imbalance in supply and demand, such as a surge in inventories. This imbalance in supply and demand affects the situation in the meat processing industry, . Many food processing professionals suggest that it will be possible to stabilize the food market through the expansion of consumption through the development of food products for low-fat / non-favorable parts and by-products in Korea. However, for the research and development and consumption promotion of low fat / The countermeasures are very inadequate, and basic data on the development of various products are extremely lacking.

In Korea, the byproducts which occupy a large portion after slaughtering are occupied by vital organs (5.4%), hair flesh (5.4%) and cataracts (3.8%, small intestine and large intestine) , The materialization method is not studied, so it is mostly used for disposal or as a part of feed.

Among these, cataracts are not stable to microorganisms and only partially used for roasting, so consumption is very small.

Therefore, in order to stably consume cataracts, it is required to prepare a different food which is stable to microorganisms while enhancing sensuality.

Korea Patent No. 1190916 Korean Patent No. 1347835

It is an object of the present invention to provide a method for producing a semi-dried snack which can increase the added value and which is stable to microorganisms and which does not rapidly decay and is excellent in sensory properties.

It is another object of the present invention to provide a semi-dried snack having a poultry shape manufactured according to the above-described method.

According to another aspect of the present invention, there is provided a method of manufacturing a semi-dried snack using the built-in beef meat of the present invention, comprising the steps of: (A) (B) softening the washed viscera with proteolytic enzymes; (C) injecting a saline solution into the softened viscera with the injector; (D) heating the intragastric infiltrated with the saline solution for 5 to 20 minutes; And (E) drying the heated pancreas.

After the step (C), the step of injecting the saline solution and the saline solution into the tumbler and then tumbling the saline solution may further include infiltrating the saline solution into the pancreas.

In step (A), embryonic pancreas can be ultrasonicated by immersion in salt water having a concentration of 1 to 10%.

In the step (B), the protease may be at least one selected from the group consisting of aspartic protease, metalloprotease, serine protease, and carboxypeptidase. Aspergillus oryzae- derived protease, and bromelain.

In the step (B), 100 parts by weight of the washed poultry meat can be mixed with 0.1 to 0.8 parts by weight of a proteolytic enzyme and allowed to soften at 1 to 10 ° C for 20 to 30 hours.

The drench solution in step (C) is prepared by mixing 10 to 25 parts by weight of a concentrated concentrate, 10 to 25 parts by weight of soy sauce, 2 to 15 parts by weight of seasoning, 5 to 20 parts by weight of sugar, 0.05 to 5 parts by weight of purified salt , And 5 to 15 parts by weight of a fruit paste.

Wherein the fat concentrate is obtained by blending one or more livestock by-products selected from the group consisting of pig head meat, pig kidney, pig liver, pig small intestine, pig large intestine, small intestine, small intestine, small intestine, small intestine and small intestine, The blended solution may be concentrated.

In step (C), the drench solution injected into the injector may be 3 to 15 parts by weight based on 100 parts by weight of softened poultry.

In the step (D), the poultry in which the drench solution has been infiltrated can be heated in water at 60 to 90 ° C for 5 to 20 minutes to prepare 60 to 80% of the viscera.

Air drying can be carried out in the step (E) in the order of 5 to 15 minutes at 50 to 65 ° C, 5 to 15 minutes at 68 to 75 ° C, and 10 to 30 minutes at 78 to 90 ° C.

The viscous viscera into which the saline solution is injected may be tumbled in a vacuum state.

The tumbling may be carried out in the order of 4 to 9 minutes of rotation, 1 minute of rest, and 5 to 20 minutes of rotation.

The intestines may be at least one selected from the group consisting of a pig small intestine, a pig intestine, a small intestine, and a small intestine.

To achieve the above and / or other aspects and advantages, embodiments of the present invention will now be described, by way of example only, with reference to the accompanying drawings, in which: FIG.

The moisture content of the poultry-built semi-dry snack may be 10-20%.

The semi-dry snack using the built-in poultry meat of the present invention can increase the added value by making the interior of the poultry which was only used for roasting as a snack and increase the added value. Since the microorganism is almost killed and stabilized by the microorganism, Respectively.

In addition, it is expected to be able to increase consumption by stable consumption of semi-dried snacks using built-in poultry because of its excellent sensibility.

The present invention relates to a method for producing a semi-dry snack using a poultry meat and a semi-dry snack having a poultry built therein.

Hereinafter, the present invention will be described in detail.

The method of manufacturing a semi-dry snack using the embryo of the present invention comprises the steps of: (A) washing a viscera; (B) softening the washed viscera with proteolytic enzymes; (C) injecting a saline solution into the softened viscera with the injector; (D) heating the intragastric infiltrated with the saline solution for 5 to 20 minutes; And (E) drying the heated pancreas.

First, in step (A), washing is carried out to remove foreign matter present in the internal organs of the pancreas.

The above-mentioned embryo is excellent in taste, but a large amount of microorganisms is inhabited. The microorganisms are not easily removed by washing, and the microorganisms are rapidly deteriorated by the microorganisms, so that the amount of consumption is much smaller than in other sites. In general, the intestines are used only for roasting, and the types thereof include at least one selected from the group consisting of piglets, pigs, small intestines and small intestines.

In the present invention, microorganisms buried in the internal organs of the poultry are killed by heating and drying process. However, in order to be used as a snack for a long period of time, the poultry is immersed in salt water having a concentration of 1 to 10% It is preferable to carry out the heating and drying process at the end. If the embryo is not treated with brine or ultrasonic waves, the corruption may proceed within 20 days.

The salt water is a solution in which salt is dissolved in distilled water, and the salt concentration is 1 to 10%, preferably 3 to 6%. When the concentration of the salt water is lower than the lower limit, the microorganisms may not be killed even when irradiated with ultrasonic waves. If the concentration exceeds the upper limit, the sensory characteristics and hardness are poor and microorganisms may not be killed much by irradiation with ultrasonic waves .

The ultrasonic treatment is carried out in order to kill the microorganisms remaining in the internal organs of the poultry and to prevent the deterioration of the poultry during the prolonged period of time and to enhance the sensibility. Unless the microorganisms are immersed in the brine and the ultrasonic treatment is performed, Can proceed. In addition, when ultrasonic treatment is carried out in a state in which the viscera are immersed in ordinary water, alcohol, acetic acid or wheat flour without immersion in brine, rancidity is accelerated and the sensory characteristics are deteriorated.

The ultrasonic waves are treated at a frequency of 10 to 50 kHz for 10 to 40 minutes, preferably at a frequency of 20 to 30 kHz for 25 to 35 minutes. If the frequency of the ultrasonic waves is less than the lower limit value, microorganisms can not be killed. If the frequency exceeds the upper limit value, damage to the internal organs of the poultry occurs, resulting in deterioration of quality and deterioration of the sensory properties. If the treatment time is less than the lower limit, the microorganisms are not killed to a large extent. If the treatment time exceeds the upper limit value, damage to the internal organs of the poultry may occur, thereby deteriorating the quality and decreasing the functionality.

Next, in step (B), the washed intestine is softened with a protease.

Examples of the protease include at least one selected from the group consisting of proteolytic enzymes derived from Aspergillus oryzae and bromelain, and the protein derived from Aspergillus oryzae The degrading enzyme may be at least one selected from the group consisting of aspartic protease, metalloprotease, serine protease and carboxypeptidase.

Further, the bromelain is a protease contained in pineapple.

When papain, chimopapine or the like is used as a protease in addition to the above enzyme, the internal organs of the pancreas may not be softened, and a part thereof may become hard and the degradation may proceed rapidly.

100 parts by weight of the washed poultry embryo is mixed with 0.1 to 0.8 parts by weight, preferably 0.2 to 0.5 parts by weight, of proteolytic enzyme at 1 to 10 ° C, preferably 3 to 5 ° C for 20 to 30 hours, preferably 22 To 25 hours.

If the content of the protease is less than the lower limit of the above range, after the final process, the intestines become hard and can not be taken as a snack. If the content exceeds the upper limit, the texture of the viscera may be lowered.

If the softening temperature and time are less than the above lower limit, the viscera may be dehydrated. If the softening temperature and time are above the upper limit, microorganisms may proliferate more rapidly than the above range.

Next, in step (C), the drench solution is injected into the softened intestines by a needle provided in the injector, thereby allowing the drench solution to spread evenly throughout the interior of the intestines, thereby improving the flavor and further enhancing the effect of crushing. Specifically, the injector has a needle number of 12 to 24 and performs an injection injection operation (reciprocating motion) about 58 times per minute, and injects the drip solution with a needle. The injected danky liquid penetrates and retains between the protein and the protein, and dissolves some of the protein's shrinking roots and creates a protective film so that the juice is not counted.

The drench solution to be injected into the injector is 3 to 15 parts by weight, preferably 5 to 9 parts by weight, based on 100 parts by weight of the carcasses. If the content of the drench solution to be injected is out of the above range, the viscera of viscera may be deteriorated and the viscera may not be soft and stiff.

10 to 25 parts by weight of soy sauce concentrate, 10 to 25 parts by weight of soy sauce, 2 to 15 parts by weight of seasoning, 5 to 20 parts by weight of sugar, 0.05 to 5 parts by weight of purified salt, 5 to 5 parts by weight of fruit paste, 15 parts by weight. At this time, the poultry concentrate is blended with at least one livestock by-product selected from the group consisting of pig head meat, pig kidney, pig liver, pig small intestine, pig large intestine, small intestine, small intestine, small intestine, small intestine and small intestine After that, the blanched solution is boiled in a vacuum at a temperature of 60 to 80 캜 for 30 to 40 minutes to prepare a concentrated blanched concentrate which remains fragrant and evaporates only water. At this time, the concentration of the concentrated blanching concentrate is preferably 4 to 6 ° brix.

If the concentration of the concentrated blanched concentrate is less than the lower limit, the flavor of the viscera may not be improved and the characteristic smell of the viscera may be produced. If the concentration exceeds the upper limit, the flavor of the viscera may be lowered.

If the content of each component constituting the drench solution is out of the above-mentioned range, a peculiar odor of the viscera is formed, the viscera of the viscera is not soft and firm, and the sensibility may be lowered.

After the step (C), the tumbler is filled with the saline solution and the saline solution, and then the tummy is tumbled to prevent the saline solution injected in the step (C) from flowing out, .

The tumbler may be further supplemented with a drench solution in addition to the viscous liquid into which the drench solution is injected. Accordingly, the drench solution may be further penetrated into the intestines of the duck skin, thereby providing more smooth viscera.

The tumbler used in the present invention has three to four large blades attached to the inner wall of a cylindrical drum, and is rotated up and down (forward rotation and reverse rotation). During rotation, the internal organs on the wings are pulled up to the upper part, and then fall downward by gravity to hit the wall or collide with each other, and the muscle fibers are destroyed by the impact, Can be infiltrated further.

By tumbling 50 ~ 200 times of tumbler with the tumbler, it is possible to infiltrate deeply into the inside of the pancreas by injecting the intestines sufficiently. The tumbling can be performed in a vacuum or in a normal state, not in a vacuum.

Tumbling can be performed for 10 to 30 minutes with the tumbler. Preferably, tumbling can be performed in the order of 4 to 9 minutes for the first rotation, 1 minute for the first rotation, and 5 to 20 minutes for the second rotation. In the first rotation time, the drip solution penetrates deeply into the intestines, and during the stopping time, the intestinal fluid infiltrated into the intestines of the intestines makes it possible to further intensify the intestines. In the second rotation time, So that the liquid spreads more evenly. In addition, if there is no stopping time in the middle, the elasticity of the viscera can be lowered and the juice inside the viscera can flow down.

If the tumbling time is less than the lower limit, the dripping liquid may not penetrate deeply into the intestines and may not be soft and may be deteriorated in functionality. If the tumbling time exceeds the upper limit, softening of the viscera may be softened, .

Next, in step (D), the viscera having the drench solution infiltrated therein is heated at a low temperature for a short time so that 60 to 80% of the viscera are digested and the microorganisms are killed.

The semi-dried snack which is not completely dried can be obtained even if the subsequent drying is carried out by boiling the viscera with 60 to 80%, preferably 65 to 70%, of the poultry containing liquid. The embryonic body used as a raw material in the present invention is hard to be solidified when dried completely, and it is not suitable for use as a food because its functionality is lowered.

In order to obtain the above-mentioned wicking property, the viscous poultry containing the drench solution is heated at 60 to 90 DEG C, preferably 70 to 80 DEG C for 5 to 20 minutes, preferably 10 to 15 minutes. When heated with a hot water bath, it is possible to prevent excess water from being accumulated in the inside of the poultry, and it is preferable to heat the water with hot water because it can suppress the change of the concentration of the dewatering liquid.

When the heating temperature and time of the hot water bath are lower than the lower limit, the moisture content of the hot water is higher than that of the hot water, and the odor and taste of the poultry, If it is exceeded, if the drying process is carried out afterward, the intestines may become hard and the ingestion may be difficult.

Next, in the step (E), the heated viscera are dried with hot air.

Specifically, the heated viscera were dried in hot air at 50 to 65 ° C for 5 to 15 minutes, at 68 to 75 ° C for 5 to 15 minutes and at 78 to 90 ° C for 10 to 30 minutes in the order of LH to obtain a moisture content of 10 ≪ / RTI > to 20%.

In case of performing the drying at a high temperature to a low temperature (HL) instead of performing the drying at a low temperature to a high temperature (LH) or a drying at a single temperature (AH) of 80 ° C, And the functionality may be lowered. In addition, when vacuum drying is performed in place of LH hot air drying, the deterioration does not proceed quickly but the sensibility is lowered and a snack having a unique feel of semi-dry snack can not be obtained. Also, when lyophilization is performed instead of LH hot air drying, a semi-dry snack can not be obtained.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Production Example 1. Preparation of Bleaching Solution

Fodder concentrate

The pig meat, piglet, and pig large intestine were mixed at a weight ratio of 1: 1: 1, and the mixture was boiled in a vacuum state at a temperature of 70 ° C for 35 minutes to obtain a fat concentrate having a concentration of 5 ° brix.

Salt solution

15 parts by weight of the above concentrated concentrate, 20 parts by weight of soy sauce, 8 parts by weight of seasoning, 8 parts by weight of sugar, 1 part by weight of purified salt and 10 parts by weight of fruit paste were mixed with 100 parts by weight of purified water.

Production Example 2. Preparation of fermented bacterium-treated with aspartic acid protease

15 parts by weight of the above concentrate, 20 parts by weight of soy sauce, 8 parts by weight of seasoning, 8 parts by weight of sugar, 1 part by weight of purified salt and 10 parts by weight of fruit paste were mixed with 100 parts by weight of purified water, and 0.5 part by weight of asparaginic acid protease was added thereto. For 24 hours.

Example 1. Use of aspartic acid protease

The pig small intestine was immersed in 6% of salt water, treated with ultrasonic waves of 30 kHz for 30 minutes, and shaped to 4 X 7 cm. Then, 100 parts by weight of the shaped pig small intestine and 0.5 part by weight of asparaginic acid protease were mixed, , And then 8 parts by weight of the saline solution prepared in Preparation Example 1 was injected into the softened pig small intestine through the needle of the injector. The tongue was poured into the tumbler in the order of the first round of rotation 5 minutes, the stop 1 minute, and the second round 10 minutes after the pancreatic juice of Preparation Example 1 and the pancreatic juice into which the pancreatic juice was injected. 70% of the pig small intestine was boiled for 15 minutes at 80 DEG C, and the small intestine of the pig was heated in air at 60 DEG C for 10 minutes, 70 DEG C for 10 minutes, and 80 DEG C for 20 minutes (LH) Dried snacks were prepared.

Example 2. Use of bromelain

The same procedure as in Example 1 was carried out except that brothalin was used instead of asparaginic acid protease to prepare semi-dried poultry snacks.

Comparative Example 1. Using alcalase

The same procedure as in Example 1 was carried out except that a small intestine semi-dried snack was prepared using Alcares instead of asparaginic acid protease.

Comparative Example 2. Omission of dipping solution injection and tumbling process

The same procedure as in Example 1 was carried out except that the drench solution injection and tumbling process were omitted and the softened piglets were directly heated and hot air dried to prepare semi-dry pork small size snacks.

Comparative Example 3. Omission of the heating process

The same procedure as in Example 1 was carried out except that the small intestine was directly heated by hot air drying to prepare semi-dried pork small sized snacks.

Comparative Example 4. Heated hot water at 120 DEG C

The same procedure as in Example 1 was carried out except that the semi-dry slices of porcine small intestine were prepared by heating at 120 ° C for 10 minutes.

Comparative Example 5: HL hot air drying

The same procedure as in Example 1 was carried out except that the small piglets heated in the LH hot air drying were hot-air dried at 80 DEG C for 20 minutes, 70 DEG C for 10 minutes and 60 DEG C for 10 minutes (HL) .

Comparative Example 6. Vacuum drying

Dried at 80 DEG C for 30 minutes in place of LH hot air drying to prepare semi-dry poultry snacks.

Comparative Example 7. High-temperature hot air drying

The same procedure as in Example 1 was carried out except that the pig small intestine heated in place of the LH hot air drying was hot-air dried at 90 DEG C for 25 minutes to prepare a semi-dry poultry snack.

Comparative Example 8. After the treatment of the yeast extract with the enzyme,

The same procedure as in Example 1 was carried out except that 8 parts by weight of the fermented bacterium solution prepared in Preparation Example 2 was injected into 100 parts by weight of the shaped piglets. The tumbler was charged with the fermented saline solution of Preparation Example 2 and the small intestine into which the fermented saline solution was injected, followed by tumbling in the order of 5 minutes for the first rotation, 1 minute for the second rotation and 10 minutes for the second rotation. The porcine small intestine was heated at 80 DEG C for 15 minutes to cook 70% of the pig small intestine, and the heated pig small intestine was hot air dried at 60 DEG C for 10 minutes, 70 DEG C for 10 minutes, and 80 DEG C for 20 minutes (LH) Dried semi - dried snack.

<Test Example>

Test Example 1. Microbial measurement

25 g of semi-dry poultry semi-dried snacks (4 weeks stock) prepared in Examples and Comparative Examples were homogenized in 225 ml of sterile peptone water and decanted stepwise. The number of colonies was counted after incubation at 35 ℃ for 48 hours using plate count agar (Difco, Laboratories, USA). Escherichia coli and coliform bacteria were cultured using Petrifilm (3M, Korea) after stepwise dilution, and the number of colonies forming bubbles in blue was counted to make E. coli . Were counted in coliform.

division
(log CFU / g) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Total number of bacteria 4.11 ± 0.06 4.10 + 0.03 7.11 ± 0.05 5.08 ± 0.06 7.89 ± 0.02 1.15 ± 0.06 4.18 + 0.07 4.96 + 0.04 4.31 + 0.04 4.15 + 0.03 E. coil N.D. N.D. N.D. N.D. 3.12 ± 0.06 N.D. N.D. N.D. N.D. N.D. Coliform bacteria N.D. N.D. N.D. N.D. 3.55 + - 0.01 N.D. N.D. N.D. N.D. N.D.

As shown in Table 1, E. coli and Coliform bacteria were not detected in the semi-dry swine semi-dry snacks prepared according to Examples 1 and 2 of the present invention, and compared to Comparative Examples 1 to 3 and Comparative Examples 5 to 7 And the number of bacteria was significantly reduced.

Test Example 2. Measurement of pH, VBN and TBA

2-1 pH Measurement: Take 5 g of sample, add 45 mL of distilled water, homogenize with a homogenizer, and measure it three times with each pH meter (Model 13-620-530A, Accumet, Malaysia).

2-2 Protein Degradation (VBN: Volatile Basic Nitrogen): 5 g of sample was added with 50 g of distilled water, homogenized at 13,500 rpm for 1 minute, and filtered with a filter paper (Whatman No. 1). Then, 50 μl of 0.01NH ₃ BO ₃ and 0.06% methyl red in ethanol (0.066% bromocresol green in ethanol = 1: 1) were added to the inner chamber using a conway vessel, Ml, and 1 ml of 50% K ₂ CO ₃ was added thereto, followed by quick sealing. Then, the reaction was carried out in a 37 ° C incubator for 90 minutes and titrated rapidly with 0.02 NH ₂ SO ₄ . The ball was not loaded with K ₂ CO ₃ . The degree of protein deterioration was calculated according to the following equation (1).

However,

VBN (mg%) = (a-b) x f x 0.02 x 14.007 / S x 100 x 100

(ml), (b): (ml), (f): 0.02NH ₂ SO ₄ standardization index, and S: sample weight)

2-3 Fat Oxidation (TBA): The amount of malondialdehyde in the sample was checked to confirm the degree of fat oxidation.

2-4 Moisture Content (%): 3 g of the sample was measured with a moisture analyzer (MB45 Moisture Analyzer, Ohaus, USA) repeatedly three times. The measurement temperature was 128 ° C. and the measuring time was within 3 minutes.

division
Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 pH 0 weeks 5.47 ± 0.03 5.47 ± 0.01 5.67 ± 0.02 5.61 + 0.02 5.49 ± 0.01 5.44 + 0.02 5.51 + 0.08 5.49 + 0.07 5.48 ± 0.05 5.48 + 0.04 2 weeks 5.50 + - 0.01 5.52 + 0.03 5.70 + 0.06 5.67 ± 0.01 5.53 + 0.07 5.56 ± 0.05 5.48 ± 0.02 5.51 + 0.06 5.52 + 0.04 5.53 + 0.02 4 weeks 5.36 ± 0.01 5.50 + - 0.01 5.69 ± 0.03 5.59 ± 0.05 5.51 + 0.06 5.48 ± 0.02 5.39 + 0.04 5.46 ± 0.09 5.42 ± 0.06 5.44 ± 0.03 VBN 0 weeks 112.45 + - 5.25 126.75 + - 4.28 140.64 + 4.69 138.16 + - 5.38 192.16 + 1.49 104.45 + - 4.35 125.68 + - 3.77 116.46 + - 4.95 121.42 ± 1.29 128.99 + - 2.51 2 weeks 126.05 + - 2.52 138.46 + - 6.67 149.37 ± 3.84 146.48 ± 2.11 210.46 ± 8.91 115.44 ± 3.69 132.41 + - 4.06 129.17 ± 5.27 130.11 + - 4.39 142.47 ± 1.99 4 weeks 133.09 ± 2.00 136.39 + - 0.94 159.66 + - 4.91 155.67 ± 6.84 228.61 + - 0.89 120.69 + - 5.68 141.69 ± 0.81 138.10 ± 1.99 138.46 ± 6.99 145.69 ± 2.08 TBA 0 weeks 0.245 + 0.015 0.253 + 0.013 0.689 + 0.015 0.650 + - 0.056 0.835 0.011 0.216 ± 0.02 0.511 + 0.039 0.483 + 0.022 0.401 + 0.019 0.411 + 0.011 2 weeks 0.257 + 0.017 0.248 + 0.049 0.702 + 0.025 0.671 + 0.066 0.881 + 0.034 0.220 + - 0.03 0.543 + 0.067 0.580 + 0.043 0.449 + 0.023 0.450 + 0.039 4 weeks 0.310 + 0.061 0.323 + 0.014 0.755 + 0.030 0.699 + 0.021 0.906 + 0.022 0.281 ± 0.05 0.567 + 0.043 0.578 + 0.021 0.500 + - 0.001 0.498 + 0.028 Moisture content 0 weeks 10.21 + - 0.35 11.20 ± 0.29 15.61 + - 0.15 5.11 ± 0.43 12.91 ± 0.73 5.11 ± 0.29 10.81 ± 0.77 8.12 + - 0.47 7.69 ± 0.39 10.89 0.36 2 weeks 10.16 + - 0.12 11.11 ± 0.36 15.33 ± 0.29 4.71 ± 0.66 12.80 + 0.11 5.01 + - 0.42 10.77 ± 0.24 8.06 ± 0.39 7.43 ± 0.43 10.84 ± 0.27 4 weeks 10.04 + - 0.45 11.00 ± 0.28 15.26 + - 0.51 4.60 ± 0.17 12.64 + - 0.32 4.88 ± 0.35 10.60 0.55 7.99 ± 0.11 7.10 ± 0.18 10.78 ± 0.16

As shown in Table 2 above, the semi-dry snack produced according to Examples 1 and 2 of the present invention exhibited higher protein decay (VBN) and fatty oxidation (TBA) than Comparative Examples 1 to 3 and Comparative Examples 5 to 8 It was confirmed that it was not easily damaged.

In addition, although the general snack has a moisture content of 5% or less, the semi-dry snack prepared according to Examples 1 and 2 of the present invention is a semi-dry snack because the moisture content is maintained between 10 and 12%.

That is, the semi-dried snack produced according to the present invention has a high moisture content, so that it can be softly ingested and stored for a long period of time.

Test Example 3. Chromaticity Measurement

The chromaticity of the sample was expressed as L (lightness), a (redness) and b (yellowness) values by repeating 9 times using a color difference meter (Model CR-300. Minolta Co, Japan) Value of 97.12, a value of -0.13 and b value of 2.14.

division
Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 L value 0 weeks 30.32 + 1.71 31.35 ± 1.08 27.46 ± 1.16 29.67 ± 1.18 29.06 + 2.04 23.12 ± 1.52 27.69 ± 1.38 26.68 ± 1.64 25.43 + - 1.23 27.45 ± 0.97 2 weeks 29.85 ± 1.68 30.68 + - 1.23 26.68 + - 0.98 29.03 + - 1.44 28.88 ± 1.38 22.71 ± 1.09 27.30 ± 1.50 26.11 + - 0.82 25.02 + - 0.87 26.88 ± 1.61 4 weeks 28.28 ± 1.38 30.35 + 1.33 26.01 + - 1.48 28.44 + - 1.86 28.40 ± 1.22 21.81 ± 1.00 26.81 + 1.94 25.84 ± 1.21 24.48 ± 0.94 25.94 1.52 a value 0 weeks 11.13 ± 2.13 12.14 + 1.63 11.46 ± 1.87 11.48 ± 0.86 11.35 ± 0.89 11.51 + - 1.05 11.51 + - 0.85 11.48 ± 1.46 11.64 + - 0.71 11.95 ± 1.16 2 weeks 11.13 ± 1.56 9.47 ± 0.99 11.37 ± 2.09 11.60 ± 1.03 11.30 ± 1.16 11.48 + - 0.94 11.50 ± 1.74 11.40 ± 1.10 11.58 + - 1.14 11.86 ± 0.87 4 weeks 10.15 ± 1.12 10.21 ± 1.45 11.02 + - 1.04 11.31 + - 1.65 11.31 + - 1.67 11.42 + 1.69 11.44 ± 2.16 11.43 ± 0.89 11.50 ± 1.00 11.80 ± 1.05 b value 0 weeks 10.50 + - 0.83 10.92 ± 1.61 8.16 ± 0.95 9.34 ± 0.76 10.31 + - 1.94 7.11 + 1.51 8.49 + 1.63 8.61 ± 1.52 10.06 + - 0.79 9.67 ± 0.68 2 weeks 10.63 ± 1.74 10.92 ± 0.87 8.01 ± 1.24 8.91 ± 1.11 10.39 ± 1.25 7.00 ± 1.65 8.52 0.93 8.50 1.83 9.94 + - 1.14 9.42 ± 0.97 4 weeks 9.93 + 0.66 11.02 + - 1.02 8.03 ± 1.67 8.29 ± 1.85 10.15 ± 0.99 6.43 ± 1.59 8.16 ± 1.56 8.48 ± 1.66 9.81 ± 1.20 9.11 ± 1.52

As shown in Table 3, it was confirmed that the semi-dry snacks prepared according to Examples 1 and 2 of the present invention had higher brightness and yellowness than Comparative Examples 1 to 8.

In addition, it was confirmed that the semi-dry snacks prepared according to Examples 1 and 2 of the present invention do not significantly change brightness and yellowness even over time.

Test Example 4. Measurement of hardness, elasticity, cohesiveness, gumminess and chewiness

The hardness (kg / cm ³ ), elasticity, cohesiveness, gumminess and chewiness were measured using a Texture analysis TA-XT and a TA-XT2i, 1.5 cm was used. Specific measurement conditions are as follows.

<TA Setting>

- Test Speed 3.3 mm / sec

- Post-Test Speed 2.0 mm / sec

- Time (Time) 5 sec

- Rupture test disk 1.0%

- Distance 75%

- Force 100 g

The sample size was measured by a 20 * 20 * 15 mm method. The measured values are shown in Table 4 below.

division
Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Hardness
(g) 0 weeks 135.09 + - 56.39 144.93 ± 27.86 169.42 + - 13.68 256.18 ± 24.08 136.11 + - 22.46 298.65 + - 11.34 158.47 ± 32.48 167.19 ± 23.68 164.37 ± 46.98 152.17 + - 31.45 2 weeks 144.30 ± 53.79 173.39 +/- 75.30 184.55 + - 44.48 301.57 ± 26.11 145.52 ± 17.11 311.82 ± 20.63 179.56 ± 24.42 190.46 + - 34.41 186.51 + - 62.48 178.44 ± 20.38 4 weeks 198.25 ± 36.53 212.12 ± 68.21 243.15 + - 66.23 369.42 ± 45.37 200.46 + 81.68 399.72 + - 23.42 226.34 + - 72.69 238.17 + - 53.61 234.84 + 51.17 221.47 ± 20.51 Shout 0 weeks 9.17 ± 3.67 10.40 ± 2.06 8.46 ± 1.68 6.11 ± 2.09 8.91 ± 1.46 5.06 ± 1.82 8.70 ± 2.68 8.60 ± 3.84 8.65 ± 2.68 6.55 + - 2.44 2 weeks 9.68 ± 1.51 11.37 + - 3.58 8.69 ± 3.69 6.16 ± 1.88 9.03 + - 2.68 5.57 ± 1.71 9.11 + 5.08 8.62 ± 1.08 8.94 ± 1.06 6.95 ± 1.49 4 weeks 10.73 3.50 12.33 + - 4.45 9.11 + 1.18 6.18 ± 3.15 9.38 ± 4.45 5.89 ± 2.81 9.41 ± 3.81 8.69 ± 5.00 8.81 ± 3.08 7.51 + - 2.41 Coherence 0 weeks 0.94 + 0.19 1.14 ± 0.16 1.05 + 0.16 0.88 0.11 0.85 ± 0.20 1.69 ± 0.52 1.01 ± 0.19 0.87 ± 0.15 0.89 ± 0.15 0.80 ± 0.21 2 weeks 1.02 + 0.14 0.93 + 0.16 1.04 + 0.18 0.91 ± 0.09 0.88 + 0.14 1.73 + 0.26 1.06 + 0.08 0.81 + 0.13 0.84 0.20 0.82 ± 0.19 4 weeks 0.98 + 0.18 1.00 + - 0.12 1.12 ± 0.24 0.95 + 0.15 0.89 + 0.17 1.79 ± 0.20 0.99 ± 0.11 0.83 0.18 0.82 + 0.17 0.76 + 0.13 Gum
(g) 0 weeks 119.21 + - 96.70 130.74 ± 57.78 137.15 ± 55.68 289.12 + - 26.94 122.15 + - 87.46 301.67 ± 26.88 141.26 + - 95.37 150.47 ± 36.68 148.64 ± 43.81 145.11 ± 59.61 2 weeks 125.15 + 49.82 205.39 + - 53.66 143.58 ± 58.81 315.99 ± 97.34 128.69 ± 58.81 359.91 + - 15.70 150.69 ± 36.06 162.62 ± 77.99 160.69 ± 59.01 161.49 ± 60.28 4 weeks 198.30 ± 26.07 216.01 + - 64.47 239.56 +/- 85.97 384.68 + - 48.11 203.41 ± 89.34 401.56 ± 18.06 230.14 ± 97.75 238.69 + - 85.02 237.18 + - 66.81 244.52 + - 61.18 Chewiness
(g) 0 weeks 1225.96 ± 360.16 1149.38 + - 425.75 1389.45 +/- 452.18 1986.45 ± 406.18 1294.01 + -509.56 2035.64 + - 315.28 1430.19 + - 304.28 1511.44 + 561.27 1489.65 + - 456.01 1569.15 + - 358.15 2 weeks 1344.13 + - 431.42 1484.62 + - 814.88 1498.60 + 562.11 2144.31 + - 544.94 1386.27 + - 643.28 2484.34 + 246.51 1563.84 ± 412.00 1687.92 + - 442.10 1659.80 ± 617.84 1752.46 + 412.15 4 weeks 2057.12 ± 869.83 2211.55 + - 773.64 2268.43 + - 603.27 2869.59 + - 617.58 2189.43 + - 410.52 2995.41 + - 302.84 2323.71 + - 584.24 2548.71 + - 506.87 2506.75 ± 705.44 2694.71 + - 506.27

As shown in Table 4, it was confirmed that the semi-dry snacks prepared according to Examples 1 and 2 of the present invention had significantly lower hardness, gumminess and chewiness than Comparative Examples 1 to 8. This means that the semi-dry snack was made as a soft, non-hard snack.

Test Example 5. Sensory Evaluation

The semi-dry snacks prepared in the examples and the comparative examples were sampled by 10 professional panelists, and sensory evaluation was carried out by the 9-point scale method. The average values were obtained as shown in Table 5 below.

- Appearance, color, flavor, hardness, juiciness and general taste: 1 point = very bad, 9 points = very good

division
Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Exterior 0 weeks 7.50 0.55 7.67 ± 0.52 7.44 ± 0.38 7.48 ± 0.54 7.24 ± 0.61 6.11 + - 0.43 7.13 ± 0.48 7.41 ± 0.43 7.05 + - 0.31 7.36 ± 0.28 2 weeks 7.33 + - 0.82 7.67 ± 0.52 7.29 ± 0.24 7.30 0.61 7.00 0.48 6.02 ± 0.39 6.86 ± 0.17 7.28 ± 0.51 6.54 ± 0.28 7.15 ± 0.31 4 weeks 7.17 ± 0.75 7.00 + - 0.89 7.05 + - 0.64 7.09 ± 0.73 6.87 ± 0.31 5.88 ± 0.23 6.42 ± 0.22 7.11 + 0.66 6.00 + - 0.17 6.98 + - 0.41 color 0 weeks 8.33 + - 0.52 8.33 + - 0.52 8.15 ± 0.18 7.16 ± 0.50 8.03 + - 0.49 6.30 ± 0.16 7.38 ± 0.36 8.00 0.48 6.48 0.22 7.11 + - 0.35 2 weeks 7.83 + - 0.75 8.33 + - 0.52 7.60 ± 0.22 6.48 ± 0.89 7.55 0.22 5.90 ± 0.21 6.89 + - 0.74 7.41. + -. 0.35 6.01 + - 0.48 6.43 + - 0.42 4 weeks 7.00 ± 1.41 7.17 ± 1.33 6.84 0.38 6.02 ± 0.13 7.02 + - 0.76 5.21 ± 0.14 6.41 0.60 6.59 ± 0.68 5.49 ± 0.81 5.88 0.41 zest 0 weeks 8.17 ± 0.41 8.33 + - 0.52 5.14 ± 0.45 4.08 + - 0.38 5.97 + - 0.42 3.71 ± 0.25 5.57 + - 0.46 5.11 + - 0.71 5.14 ± 0.77 6.13 ± 0.60 2 weeks 7.83 + - 0.75 8.33 + - 0.52 4.38 ± 0.57 3.44 ± 0.50 5.36 + 0.33 3.10 ± 0.22 5.00 0.33 4.39 ± 0.64 4.29 ± 0.06 5.46 + 0.71 4 weeks 7.00 0.63 6.83 + - 0.98 3.76 ± 0.60 2.98 + - 0.62 4.28 ± 0.69 2.41 0.71 4.38 ± 0.19 3.89 ± 0.55 3.54 + 0.15 4.94 ± 0.28 Hardness 0 weeks 8.00 ± 0.89 7.67 ± 0.82 6.21 ± 0.22 4.12 ± 0.77 7.11 + - 0.48 3.11 + - 0.46 6.68 ± 0.24 6.31 ± 0.18 6.54 ± 0.39 7.00 ± 0.28 2 weeks 6.00 ± 1.26 6.17 ± 0.98 5.06 ± 0.75 3.00 0.34 6.15 ± 0.08 2.41 + - 0.42 5.81 ± 0.09 5.37 + - 0.67 5.61 ± 0.69 5.91 + - 0.45 4 weeks 6.00 ± 1.67 6.00 ± 1.41 4.67 ± 0.63 2.08 ± 0.68 5.13 + 0.11 2.11 + - 0.38 4.98 ± 0.18 4.70 ± 0.34 4.88 ± 0.81 5.05 + 0.16 Juiciness 0 weeks 7.83 + - 0.75 7.67 ± 0.82 6.02 ± 0.55 3.26 ± 0.34 7.71 ± 0.28 3.00 + - 0.24 6.15 ± 0.25 6.01 + - 0.41 5.11 + 0.66 6.51 ± 0.43 2 weeks 6.67 ± 1.21 6.50 ± 1.38 5.51 + - 0.71 2.69 ± 0.25 6.84 ± 0.39 2.11 + - 0.43 5.00 0.43 5.15 ± 0.68 4.94 + - 0.58 5.99 ± 0.58 4 weeks 6.67 ± 0.82 6.50 ± 0.84 4.99 ± 0.64 2.04 0.41 6.68 + - 0.41 1.58 + - 0.14 4.18 ± 0.82 4.09 ± 0.55 4.02 ± 0.69 5.02 0.43 Comprehensive likelihood 0 weeks 7.83 + - 0.75 7.67 ± 0.82 5.59 + - 0.82 4.11 ± 0.58 4.06 ± 0.35 3.75 ± 0.28 4.39 0.96 4.11 ± 0.32 4.03 + - 0.71 5.11 ± 0.43 2 weeks 6.17 ± 0.75 6.00 ± 0.89 5.01 + - 0.47 3.59 + 0.66 3.38 ± 0.48 3.24 ± 0.11 3.94 + - 0.78 3.76 ± 0.19 3.51 + - 0.85 4.38 ± 0.58 4 weeks 6.50 ± 1.22 6.00 ± 1.10 4.47 ± 0.69 3.00 0.49 2.98 ± 0.51 2.48 0.25 3.21 ± 0.24 3.19 ± 0.85 2.98 + - 0.38 3.16 ± 0.48

As shown in Table 5, the semi-dry snacks prepared according to Examples 1 and 2 of the present invention were superior in appearance, color, flavor, hardness, juiciness and overall acceptability to those of Comparative Examples 1 to 8.

Claims (16)

(A) washing the visceral organs;
(B) softening the washed viscera with proteolytic enzymes;
(C) injecting a saline solution into the softened viscera with the injector;
(D) heating the intestinal flora into which the saline solution is injected for 5 to 20 minutes; And
(E) hot-air drying the heated viscera at 50 to 65 ° C for 5 to 15 minutes, at 68 to 75 ° C for 5 to 15 minutes, and at 78 to 90 ° C for 10 to 30 minutes Wherein the semi-dried snack is prepared by using a poultry embryo. [7] The method of claim 1, further comprising, after the step (C), injecting the saline solution and the saline solution into the tumbler and then tumbling the saline solution to penetrate the saline solution into the pancreas Process for the production of semi-dry snacks using viscera. [7] The method according to claim 1, wherein in step (A), the viscera are immersed in a salt water having a concentration of 1 to 10% and subjected to ultrasonic treatment. The method according to claim 1, wherein the protease in step (B) is at least one selected from the group consisting of proteolytic enzymes derived from Aspergillus oryzae and bromelain. A method for producing semi-dry snacks. The method according to claim 4, wherein the proteolytic enzyme derived from Aspergillus oryzae is selected from the group consisting of aspartic protease, metalloprotease, serine protease and carboxypeptidase Wherein the semi-dried snack is at least one selected from the group consisting of the following. The method according to claim 1, wherein, in step (B), 100 parts by weight of the washed poultry meat is mixed with 0.1 to 0.8 parts by weight of proteolytic enzyme, and the mixture is softened at 1 to 10 ° C for 20 to 30 hours. A method for producing semi-dry snacks. The method according to claim 1, wherein in step (C), the drench solution comprises 10 to 25 parts by weight of a concentrated concentrate, 10 to 25 parts by weight of soy sauce, 2 to 15 parts by weight of seasoning, 5 to 20 parts by weight of sugar, 0.05 to 5 parts by weight of tablets, and 5 to 15 parts by weight of a fruit paste. [Claim 7] The method of claim 7, wherein the fat concentrate is at least one selected from the group consisting of pig meat, pig kidney, pig liver, pig small intestine, pig large intestine, small intestine, small intestine, small intestine, small intestine and small intestine Wherein the by-product is blunted, and the blanched solution is concentrated. [7] The method of claim 1, wherein the drench solution injected into the injector in the step (C) is 3 to 15 parts by weight per 100 parts by weight of the softened poultry meat. [7] The method according to claim 1, wherein in step (D), the viscera having the drench solution infiltrated therein is heated in water at 60 to 90 DEG C for 5 to 20 minutes in water to obtain 60 to 80% Process for the production of semi-dry snacks using viscera. delete [3] The method of claim 2, wherein the poultry liquor to which the saline solution is injected is tumbled in a vacuum state. [14] The method of claim 12, wherein the tumbling is performed in 4 to 9 minutes of rotation, 1 minute of rest, and 5 to 20 minutes of rotation. [7] The method of claim 1, wherein the visceral organs are at least one selected from the group consisting of a pig small intestine, a pig intestine, a small intestine, and a small intestine. A semi-dried snack having a poultry interior prepared by the manufacturing method of claim 1. 16. The semi-dry snack as claimed in claim 15, wherein the moisture content of the poultry-containing semi-dry snack is 10 to 20%.